August 6, 2026 — A peer-reviewed study found that many seafood products harvested in Alaska contain low or non-detectable levels of perfluoroalkyl and polyfluoroalkyl substances (PFAS), commonly known as “forever chemicals.”
Researchers investigated PFAS concentrations in Alaskan seafood that was commercially harvested, analyzing edible tissue from 11 fish and shellfish species comprising five species of salmon, as well as halibut, cod, pollock, sablefish, bairdi crab, and red king crab.
September 20, 2015 — Sitting on a beach enjoying the sunset on a remote Pacific island has been a perk enjoyed by Jennifer Young during her last seven years as a food safety specialist based in Hawaii, but as the Pacific’s waves gently broke against the shore she realized something was missing. But in her heart she realized she missed the bayous of Louisiana and the Gulf seafood she enjoyed.
Young, owner of Food Safety Solutions and the Gulf Seafood Institute’s newest member, is glad to be back home in Louisiana, as well as a new member an organization that she sees a loud and clear voice for Gulf seafood.
“I loved my time on the Island, but to be honest I missed the culture and the food of Louisiana, especially the seafood,” I was also starting to get frustrated by the direction of the industry and its limitations, such as the tug of war with annual catch limits and imposed longline fishery closures. While I still maintain an office in Hawaii staffed with experienced professionals, my heart finally led me back home to Louisiana.”
Originally from a small town south of Alexandria, she attended the University of Southwest Louisiana, now the University of Louisiana at Lafayette, and received her Bachelor of Business Administration of the American Intercontinental University founded in Lucerne, Switzerland.
Young is a registered Safe Quality Food (SQF) Consultant and has obtained certification in High Risk Food Sector Category 9 and 11, as well as 21 CFR Part 123 Seafood Hazard Analysis and Critical Control Points (HACCP). She is also a National Environmental Health Association Registered Food Safety Trainer, and is accredited to develop Global Food Safety Initiative (GFSI) programs, as well as British Retail Consortium programs and Good Manufacturing Practices.
Read the full story at Gulf Seafood Institute